The ‘dasheen’ form of taro is a staple food grown in tropical regions all over the world. Although it is nutritionally superior to potato in a number of ways, it contains high levels of oxalates which cause itching when dasheen is handled, and can be dangerous when consumed. This article describes the treatments and options for processing dasheen which can reduce the oxalate levels and result in a variety of safe food products.

Beyer, R. (2010) Cookbook: Taro Root [website], <http://en.wikibooks.org/wiki/Cookbook:Taro_Root≯ [accessed 11 October 2011]. http://en.wikibooks.org/wiki/Cookbook:Taro_Root

Njintang, Y.N., Mbofung, C.M.F., Abdoubouba, A., Aboubakar, Parker, M., Faulk, C., Smith, A., Graham, M., Bennett, R. and Waldron, W.K. (2003) ‘Major constraints associated with the use of taro (Colocasia esculenta) flour as raw material for the preparation of achu’, FoodAfrica International Working Meeting, Yaounde, Cameroon, 5-9 May 2003 [website], <foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc≯ [accessed 11 October 2011]. foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc

Noonan, S.C. and Savage, G.P. (1999) ‘Oxalate content of foods and its effect on humans’, Asia Pacific Journal of Clinical Nutrition 8: 64-74.

Pham SyTiep, Nguyen Van Luc and Dang Hoang Bien (2005) ‘Processing and use of Alocasia macrorrhiza (taro) roots for fattening pigs under mountainous village conditions’, National Institute of Animal Husbandry, Hanoi, Vietnam, Workshop-seminar, Making Better Use of Local Feed Resources, 23-25 May 2005, MEKARN-CTU [website] <www.mekarn.org/proctu/tiep44.htm≯ [accessed 11 October 2011]. www.mekarn.org/proctu/tiep44.htm

Beyer, R. (2010) Cookbook: Taro Root [website], <http://en.wikibooks.org/wiki/Cookbook:Taro_Root≯ [accessed 11 October 2011]. http://en.wikibooks.org/wiki/Cookbook:Taro_Root

Njintang, Y.N., Mbofung, C.M.F., Abdoubouba, A., Aboubakar, Parker, M., Faulk, C., Smith, A., Graham, M., Bennett, R. and Waldron, W.K. (2003) ‘Major constraints associated with the use of taro (Colocasia esculenta) flour as raw material for the preparation of achu’, FoodAfrica International Working Meeting, Yaounde, Cameroon, 5-9 May 2003 [website], <foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc≯ [accessed 11 October 2011]. foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc

Noonan, S.C. and Savage, G.P. (1999) ‘Oxalate content of foods and its effect on humans’, Asia Pacific Journal of Clinical Nutrition 8: 64-74.

Pham SyTiep, Nguyen Van Luc and Dang Hoang Bien (2005) ‘Processing and use of Alocasia macrorrhiza (taro) roots for fattening pigs under mountainous village conditions’, National Institute of Animal Husbandry, Hanoi, Vietnam, Workshop-seminar, Making Better Use of Local Feed Resources, 23-25 May 2005, MEKARN-CTU [website] <www.mekarn.org/proctu/tiep44.htm≯ [accessed 11 October 2011]. www.mekarn.org/proctu/tiep44.htm

Beyer, R. (2010) Cookbook: Taro Root [website], <http://en.wikibooks.org/wiki/Cookbook:Taro_Root≯ [accessed 11 October 2011]. http://en.wikibooks.org/wiki/Cookbook:Taro_Root

Njintang, Y.N., Mbofung, C.M.F., Abdoubouba, A., Aboubakar, Parker, M., Faulk, C., Smith, A., Graham, M., Bennett, R. and Waldron, W.K. (2003) ‘Major constraints associated with the use of taro (Colocasia esculenta) flour as raw material for the preparation of achu’, FoodAfrica International Working Meeting, Yaounde, Cameroon, 5-9 May 2003 [website], <foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc≯ [accessed 11 October 2011]. foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc

Noonan, S.C. and Savage, G.P. (1999) ‘Oxalate content of foods and its effect on humans’, Asia Pacific Journal of Clinical Nutrition 8: 64-74.

Pham SyTiep, Nguyen Van Luc and Dang Hoang Bien (2005) ‘Processing and use of Alocasia macrorrhiza (taro) roots for fattening pigs under mountainous village conditions’, National Institute of Animal Husbandry, Hanoi, Vietnam, Workshop-seminar, Making Better Use of Local Feed Resources, 23-25 May 2005, MEKARN-CTU [website] <www.mekarn.org/proctu/tiep44.htm≯ [accessed 11 October 2011]. www.mekarn.org/proctu/tiep44.htm

Beyer, R. (2010) Cookbook: Taro Root [website], <http://en.wikibooks.org/wiki/Cookbook:Taro_Root≯ [accessed 11 October 2011]. http://en.wikibooks.org/wiki/Cookbook:Taro_Root

Njintang, Y.N., Mbofung, C.M.F., Abdoubouba, A., Aboubakar, Parker, M., Faulk, C., Smith, A., Graham, M., Bennett, R. and Waldron, W.K. (2003) ‘Major constraints associated with the use of taro (Colocasia esculenta) flour as raw material for the preparation of achu’, FoodAfrica International Working Meeting, Yaounde, Cameroon, 5-9 May 2003 [website], <foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc≯ [accessed 11 October 2011]. foodafrica.nri.org/enterprises/enterprisesproceedings/42-njintang.doc

Noonan, S.C. and Savage, G.P. (1999) ‘Oxalate content of foods and its effect on humans’, Asia Pacific Journal of Clinical Nutrition 8: 64-74.

Pham SyTiep, Nguyen Van Luc and Dang Hoang Bien (2005) ‘Processing and use of Alocasia macrorrhiza (taro) roots for fattening pigs under mountainous village conditions’, National Institute of Animal Husbandry, Hanoi, Vietnam, Workshop-seminar, Making Better Use of Local Feed Resources, 23-25 May 2005, MEKARN-CTU [website] <www.mekarn.org/proctu/tiep44.htm≯ [accessed 11 October 2011]. www.mekarn.org/proctu/tiep44.htm